Wilton's fondant is just nasty, in my opinion.........I did make my own marshmallow fondant for a while, but then I bought some Satin Ice, and I LOVE it!!!!!! Get it from Global Sugar Art..........I thought about trying Duff's fondant from Michael's.......but I think it's too expensive........even with a coupon!!!!!

I like wilton for how easy it is to use and its availabilty. The taste isn't to bad but not the best. I love fondarific which is also sold as Duff's. It is pricey but I will be buying the red and black this week. I just made some mmf and I am still working on tweaking it, it is so soft and sticky.

I was an avid fondant hater until yesterday when I discovered the recipe on CC for MMF!!! OMG!!! Most delicious, easy to work with fondant ever. The only thing I did different from the recipe was I added 1tsp vanilla, 1/2 tsp butter flavor and 1/4tsp almond extract. I was eating it by the handfuls last night. I never thought I would use fondant for anything and have always tried to talk people out of wanting fondant, I have been converted. It only took me about 15 minutes to whip up a batch and it is so much cheaper than buying the stuff from the store, and I can't even begin to discuss the taste!!! Hope this helps!

Wilton tastes gross, but texture wise is very easy to work with. Fondarific tastes great and is easy to work with, but I find it a little soft and greasy, I don't like Satin Ice, the consistency is not...consistent and tends to dry very quickly, Duff is Fondarific...I do not like Marshmallow fondant as it is way too soft and elastic. I use Michelle Foster's Fondant recipe and am VERY happy with it thanks to Mamawrobin's troubleshooting tips. It is far cheaper to make than any of the store bought varieties, tastes leaps and bounds better, and is a wonderful thing to tell your clients...homemade fondant... I buy either Fondarific or Duff Black to make my life easier, all else is MFF.

I have always used MMF, just tweak the flavoring, and have had a lot of great success with it. I used Satin Ice for the first time a couple weeks ago as I needed a lot of Green fondant for a golf cake and while I really liked the taste of it I was not impressed with the fondant itself. When I covered my cake there were little cracks all around the edges. Maybe I needed to add some glycerin, not sure. Maybe I just need more practice with it as so many professionals use it and don't seem to have issues.